Vegetable wellington
Packed full of fresh vegetables and melted cheese - what's not to love?
A vegetarian twist on the classic beef wellington. Feel free to throw in any vegetables and cheese that need using up!
- COOKING TIME : 30
- PREPARATION TIME : 30
- 500g of pre-rolled puff pastry
- 1 egg
- 150g of cheese
- 2 sprigs of basil
- 1 aubergine
- 2 courgettes
- 1 red pepper
- 1 yellow pepper
- 1 leek
- 2 large vine tomatoes
- Sesame seeds
Step 1
Chop the vegetables into strips and cook them in the pan for a few minutes with a little olive oil, try to keep them crunchy.
Step 2
Let the vegetables cool. Add the grated chesse, the strips of tomato, the basil and then season with salt and pepper.
Step 3
Roll out the puff pastry and spread the vegetable filling out in the centre.
Step 4
Brush the edges of the pastry lightly with beaten egg and fold them over to seal the wellington.
Step 5
Brush the with beaten egg and bake on the drip tray lined with greaseproof paper.
Step 6
If you have a Hoptoint Multiflow oven: Select “VEGETABLES” from the “RECIPES” menu then the “VEGETABLE STRUDEL” recipe and confirm.
Step 7
Alternatively bake in your oven at 180°c for 30 - 40 minutes.
